Yield
Makes 6 servings

Dried pasta and canned beans are ever-ready to pair up in hearty main dishes that satisfy in a hurry. The traditional Italian pasta e fagioli (pasta and beans) sets a fine standard. Both pasta and beans absorb liquid as they stand, so if dinner isn't served as promptly as you'd planned, you may need to add a little more broth to this lean, quick main dish.

How to Make It

Step 1

In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.

Step 2

Add broth, tomato sauce, wine, oregano, pasta, and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, about 10 minutes.

Step 3

Rinse, drain, and coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally until soup is boiling, about 3 minutes.

Step 4

Ladle into bowls and add cheese and pepper to taste.

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